You can start heating the oil when you are almost done with cleaning shrimp.
Start preparing batter. Sift flour, baking powder, and salt into a bowl.
Beat egg yolk gently and add iced water and 2 ice cubes. It’s important to keep the batter icy cold at all time. The crispiness of Tempura comes from the temperature difference between oil and batter.
Pour the egg mixture into flour mixture. Using chopsticks, mix but only circulate around the bowl 10 times. You want to leave some of the flour unmixed and clunky. The key here is not to produce gluten in order to have crispy tempura.
Sift some corn starch on top of shrimps.
When oil is hot, dip shrimp in batter several times, making sure shrimp is completely covered by the batter and start deep frying.
Deep fry for about 2-3 minutes or so (depending on how many shrimps you deep fry at the same time and oil temperature), and after it’s cooked, place the shrimp on a wire rack (paper towel is okay but try to place it vertically) to get rid of extra oil. Keep in mind the more shrimp you have in the pot the cooler the oil temperature will be.
If you want your Shrimp Tempura to look like ones from restaurant (extra batter around shrimp), then you have to follow this method. My trick for restaurant style skin is to pour extra batter on top of the shrimp after it’s been deep frying for about 5-7 seconds. You can use a spoon to do this but DO NOT drop the ice cube in the oil or else it’ll result in possible accidents.
Ini memang iron meng okeh celup tangan dalam minyak T_T